Master sourdough shaping without guessing, overchecking, or trusting the clock alone. Home Bakers Shaping Sourdough Without Overproofing is a beginner-friendly ebook that teaches you how to judge bulk fermentation using dough signs, room temperature, and a simple fermentation window so you can shape with confidence before the dough turns slack. Built for home bakers working in real kitchens where a 21°C room and a 27°C room create very different timelines, this guide helps you replace timer anxiety with clear, repeatable checks. Inside, you’ll learn a practical traffic-light system for fermentation, a shaping readiness checklist, and a warm-kitchen adjustment chart that makes timing easier to read. The goal is simple: within 2 weeks, decide when to shape within a 30-minute window instead of checking the dough every 15 minutes.